Eskes and Stewart know their pork. After all, they were crowned victorious in this year’s Cochon555 heritage pork cook-off at Aspen Food & Wine.

The lollipop is made with plenty — and I mean, plenty — of sweet-salty bits of their black pig bacon, dry-cured with brown sugar before smoking. The bacon is enrobed in caramel toffee, which hardens to the consistency of rock sugar, before the back of the piggy is dipped into dark chocolate.

Recently, I had a chance to try a sample. The lollipops are quite decadent tasting, with a buttery rich salty-sweet flavor. Because the sticks aren’t stuck in too deeply, though, you’ll most likely need to use your fingers to hold onto it before you finish it.